Category: Chutneys
Rating: 4.17
Servings: 1


2 bunch coriander; cleaned & chopped
10 sprigs curry leaves; cleaned
1 cup black gram dal
2 teaspoon asafoetida
1 lemon-sized ball of tamarind
100 gm red chiles
2 tablespoon oil
1 salt; to taste

Directions: How to Cook Kothamallipodi (Dry Coriander Leaf Chutney)

Heat oil in a pan and stir-fry curry leaves, black gram dal, asafoetida and red chilies till dal is brown. When cool, add coriander leaves, tamarind and salt and grind in a mixie till well blended. Store in a bottle or pickle jar.

From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran

Recipe by: Southern Delights by Parwathy Akhileswaran

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SUNDAR writes:


Posted on 26 Dec 2013, 20:52 ET

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